Recipes by Danielle Kartes
Photos by Michael Kartes
Makes 6–8 pastries | 10–15 minutes
1 17.3-ounce box frozen puff pastry sheets, thawed but cold
Vanilla Crème Patisserie
1 1/2 cups whole milk
1 cup heavy cream
3/4 cup sugar
3 egg yolks
pinch of salt
2 1/2 tablespoons cornstarch
1 teaspoon vanilla
1 cup strawberry jam
1/2 cup powdered sugar for dusting
Slice puff pastry into 6 equal parts per sheet and bake per the package instructions on a parchment-lined baking sheet.
In a cold, medium-size saucepan, combine milk, cream, sugar, eggs, egg yolks, salt, and cornstarch. Place the saucepan on low heat and whisk continuously until cream begins to thicken. Toggle between medium and low heat as needed to achieve a thick pudding-like cream. Add vanilla and refrigerate in a covered container.
To assemble the pastry, take one baked square of puff pastry and gently pull it apart, creating two halves. Spread 1 tablespoon of jam on the bottom of the puff and top with 2 tablespoons of crème patisserie. Repeat this process once more and then finish with a pastry cap. Dust with powdered sugar.